Dips Info 8 Of 9

Ingredients

1 more information on dips fol 1 (this is part 8 of 9)	Advertisements

Preparation
  MINIATURE POTATO PANCAKES Rather at the opposite end of the spectrum
from crisp raw vegetables lies another kind of dipper. One that at
least began life in the vegetable kingdom ~-miniature potato
pancakes. They re delicious and practical since they can be made
weeks in advance and reheated. 2 Cups Diced Raw Potato
2 Large Eggs, Beaten
1 1/2 Tsp Salt
1 ea Black Pepper To Taste
1 Tbls Grated Yellow Onion
1/4 Cup Vegetable Oil Place the potato in a strainer and run
under cold water to remove the starch. Shake well. Place in a food
processor or blender and chop fine. Add the eggs salt, pepper, and
onion, blending well. In a 10-inch skillet, heat vegetable oil until
it crackles. Drop the batter by Tablespoonful into the hot oil and
fry until golden brown (about 5 minutes per side). Drain on paper
towels. Once cooled, the pancakes may be frozen. Place in a
freezer-safe container making sure that they don t overlap and put a
double thickness of wax paper between each layer. Reheat on a cookie
sheet at 350 degrees F. until hot and crisp. Makes about 50 pancakes
or enough for about 2 cups of dip. ********* * FRUIT * *********
Foolish consistency is the hobgoblin of a small dip table, as they
day, and man does not live by chips alone. To experience the full
spectrum of dipping, one must savor the particular pleasure of
cooping a mouthful of cheesecake dip on a slice of melon or plunging
a strawberry into chocolate dipping sauce. As with veggies, you can
let your imagination run amok, using the following suggestions merely
as points of departure. Here too, always wash fruit carefully, dry,
and chill. Use firm fruit. Some, as indicated below, should be dunked
in an acid bat, which will keep the fruit from turning brown. To
make the acid bath, just add 2 tsps of lemon juice to 2 cups of
water. After dunking fruit in the bath, drain on paper towels.
APPLES: Peel, if desired, core and cut into wedges. Requires the
acid bath treatment. APRICOTS: Remove the pits and quarter. Requires
the acid bath treatment. BANANAS: Use firm bananas, free of bruises.
Just peel and cut on the diagonal into wedges. Requires the acid
bath treatment. COCONUTS: Remove the outer shell and reserve the milk
for other uses, if desired, and cut the coconut meat into dipping
strip sizes or chunks. Rinse with cold water. FIGS: Remove the stem
end and quarter. GRAPEFRUIT: Remove the peel, then break into
segments. Carefully remove the seeds and white pith. GUAVA: Remove
the skin. Cut into wedges and carefully remove the seeds. KIWIS:
Remove the skin from firm kiwis and quarter or cut into circles.
MANGOES: Remove the skin. Cut top half of the fruit away from the
large oval pit. Turn over and cut away the balance of the fruit, and
discard the pit. Cut the fruit into wedges across the grain. MELONS:
Cantaloupe, crenshaw and casaba melons, like most fruit, complement
sweeter dips, while honeydews are a good accompaniment to salter or
spicier dips. In any case, cut off the outer skin, cut in half, scoop
out the seeds, and cut the pulp into dipping size slices, chunks, or
wedges. NECTARINES: Pit and quarter. Requires the acid bath
treatment. ORANGES: Peel and separate into individual segments.
Carefully remove the seeds. PAPAYAS: Use ripe papayas. Remove the
rind, cut in half and scoop out the seeds. Cut into thin strips.
PEACHES: Remove the pit and cut into wedges. Requires the acid bath
treatment. PEARAPPLES: Remove the core and cut into slices or wedges.
Requires the acid bath treatment. PEARS: Peel, if desired, core and
cut into dipping size chunks. Requires the acid bath treatment.
PINEAPPLES: Remove the outer skin, cut out the eyes and remove the
center core, if desired. Cut into chunks or spears. PLUMS: Cut in
half, pit, and quarter firm plums. PRICKLY PEARS OR CACTUS PEARS:
Using a fork to hold the fruit in place, remove the rind and cut into
slices or wedges. STAR FRUIT OR CARAMBOLA: White or sweet yellow
varieties. Cut the fruit horizontally into stars. STRAWBERRIES:
Serve whole. TANGERINES: Peel and separate into individual segments.
Carefully remove the seeds. Dried fruits not to be overlooked include
apples, apricots, banana chips, pitted dates, figs, pears, and
pineapples.
 
  Servings: 1
 

Dips Info 9 Of 9
Seafood Follows: *********** * SEAFOOD * *********** The primary seafood dipper is shrimp, the hands down all time favorite of most cocktail party aficionados. Salmon may be know for joining forces in their journey upstream but no one has truly witnessed a school of fish in actio (Upload by user)

Dubliner Dip With Rustic Vegetables
Mixed fresh vegetables, such as radishes, green onions, celery or turnip sticks, boiled and chilled small new potatoes, blanched carrots, cauliflower and broccoli pieces. Combine mayonnaise, mixed greens, onion and garlic in food processor or blender. Puree until smooth. Spo (Upload by user)

Famous Chain Hamburger Fry Sauce
Mix well and use. Ready immediately.     strongServings: 16/strong   (Upload by user)

Fantastic Feta Dip
Combine all ingredients, except buttermilk in a blender and process. Add buttermilk a tablespoon at a time until desired consistancy is reached. Serve with fresh crudites such as jicama, kohlrabi, zucchini and broccoli. Recipe By : [email protected] (Doreen Howard) &nbs (Upload by user)

Festive Herb Dip
Combine ingredients in a bowl. Chill at least 1 hour.     strongServings: 1/strong   (Upload by user)

Festive Roasted Pepper Dip
In bowl, mix ingredients until well blended; refrigerate. Serve with vegetable dippers or chips. Makes about 3 cups. General Foods, Inc. Preparation Time: 10 mi     strongServings: 1/strong   (Upload by user)

Fiesta Dip
Combine all ingredients and place in crock pot. Cover and heat 30 to 60 minutes until cheese is melted. Serve with tortilla chips or corn chips.     strongServings: 12/strong   (Upload by user)

Fife Drum Dip
Add the peanut butter and coconut to the yogurt and use as a dipper for apple or pear slices. Or eat plain. Yield: 1 serving. Recipe By : TheCook121 From: [email protected] Date: Thu, 26 Jan 95 10:49:50 Est     strongServings: 1/strong (Upload by user)

Fresh Fruit Dip
Cook and stir over low heat 5 minutes until thick. (should be very thick!) Cool well. Fold cooled ingredients into whipped cream. Serve with fresh fruits, strawberries, bananas, pineapples, etc. Randy Rigg     strongServings: 6/strong   (Upload by user)

Fritto Misto
Fritto Misto Pieces of vegetables, fish, seafood, cheese Oil for deep frying Sift together the flour, salt and pepper. Beat the egg yolks until light. Add the beer and mix into the dry ingredients, stirring only until well blended. Stir in the butter. Let stand at room (Upload by user)
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Fruit Dip 2
Blend together. Use to dip strawberries, pineapple, blueberries, etc.     strongServings: 2/strong   (Upload by user)

Fruit Dip No1
Combine all ingredients together except fruit. Refrigerate overnight. Use fresh fruit to dip.     strongServings: 1/strong   (Upload by user)
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Garden Vegetable Dip
Beat cream cheese until fluffy. Blend in chili sauce, minced onion, chili powder, salt and pepper. Cover; Chill. Serve with chilled fresh vegetables, tortilla or potato chips.     strongServings: 1/strong   (Upload by user)

Gary s Clam Dip
Drain clams, reserving 1/2 C. of liquid. With electric mixer (not food processor), mix together all ingredients except bread. Slice top off of bread round. Hollow out bread. Fill with dip and replace top. Wrap tightly in foil. Bake at 250 for 3 hours. Recipe By : Gary Soto (Upload by user)
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Ginger Dip
Combine mayonnaise and sour cream. Stir in remaining ingredients. Offer sesame seed crackers or potato chips.     strongServings: 6/strong   (Upload by user)

Ginger Marmalade Irish
(The "8 servings" listinng above should be ignored.... This recipe makes about 10 pounds of marmalade.) Wash and halve the bitter oranges and lemons. Squeeze out the juice and seeds. Strain the juice into a bowl and tie the pulp, seeds and root ginger together in a piec (Upload by user)
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